Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.


  • Celiac.com Sponsor (A1):
    Celiac.com Sponsor (A1-M):
  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Stainless Steel Appliances?


jesscarmel

Recommended Posts

jesscarmel Enthusiast

Hi

we are buying some new appliances with our wedding money and i love the look of stainless steal but someone said they look really dirty really easily...does anyone have stainless steel and like them or is it a problem for people???

thanks

Jess


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



tarnalberry Community Regular

We have kitchenaid brushed stainless steel appliances, and have no problems with them getting dirty at all. They hide dirt quite well, actually. ;-) (Well, aside from the microwave over the stove, but *nothing* could keep from getting dirty there, and it's still not all that noticeable. :unsure: )

jesscarmel Enthusiast
We have kitchenaid brushed stainless steel appliances, and have no problems with them getting dirty at all. They hide dirt quite well, actually. ;-) (Well, aside from the microwave over the stove, but *nothing* could keep from getting dirty there, and it's still not all that noticeable. :unsure: )

thanks tiffany. i dont know why our contractor said that. he suggested we dont get them but i really want them! i hope my husband forgets he said that

tarnalberry Community Regular
thanks tiffany. i dont know why our contractor said that. he suggested we dont get them but i really want them! i hope my husband forgets he said that

perhaps he was talking about regular, smooth stainless steel, which relatives have and they *do* say they are hard to keep clean - particularly fingerprints. the brushed stuff is great!

jerseyangel Proficient

My sister has the brushed stainless steel, and it dosen't look dirty at all. I do agree that the "brushed" finish actually tends to hide things like fingerprints. I really like the look of it--and my sister (who lives with it every day) loves it.

jkmunchkin Rising Star

We got a clean steel fridge. It looks just like the stainless steal but doesn't show all the finger prints. Unfortunately unless you plan on spending a lot of money, I don't think most appliances (stove / oven, dishwasher) come in the clean steel. But we got them in the regular stainless steel and it doesn't show to many finger prints.

We just recently re-did the kitchen, so I'll take some pictures and send if you'd like.

linds Apprentice

we have stainless steel and the only thing i notice is finger prints that always show up on the fridge. but all i do is take the soapy dish rag and wipe it down when doing the dishes and then dry it and they come right off. also they don't seem to show up on the handle just when we touch the flat door part.


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Fiddle-Faddle Community Regular

Stainless steel has been "hot" for nearly a decade--which means that very soon, the manufacturers are going to come out with something new that everyone is going to want--and then stainless steel will become the "dated" look, kind of like white is now.

On the other hand, you said you love the look, so that's what's really important. I actually insisted on white appliances at the beginning of the stainless steel craze, and I still love the look of white. In fact, I still dislike the look of stainless--it hasn't grown on me AT ALL, it looks so cold and institutional to me--but that's me, and anyone with any kitchen fashion sense will tell you that I'm weird, so there you are.

RiceGuy Collaborator

I use stainless steel for cooking, and it's far better than anything else I've tried. As for appliances, I can only say based on the few my family has had over the years. My first thought is of that toaster, which never stayed clean. It started out all shiny when new, which lasted about a week. Unless everyone cleans up after themselves I'd say things like that won't look new for long, but maybe the brushed stuff does better with that. Still, if crumbs or whatever are allowed to remain on the thing, and get baked onto the surface, I'd think the brushed stuff would hold onto it just as much if not more so.

jesscarmel Enthusiast

wow, thanks for all the great replies. i have a few weeks to decide. i was concerned that it is on its way out and that maybe i would hate it in a few years. our house is just so cottagey and warm that i wanted to bring something sort of "cold" and modern to balance it out. (our house is very old) we are buyinig the appliances last so geuss i can see how the kitchen will look first.

tarnalberry Community Regular
wow, thanks for all the great replies. i have a few weeks to decide. i was concerned that it is on its way out and that maybe i would hate it in a few years. our house is just so cottagey and warm that i wanted to bring something sort of "cold" and modern to balance it out. (our house is very old) we are buyinig the appliances last so geuss i can see how the kitchen will look first.

When I get back, I'll post a picture of one of the appliances in my kitchen. They certainly can look cold, but if they are in a warm and inviting kitchen, they certainly don't have to. My kitchen has cherry heart wood and a warm brown/red granite that keeps the stainless steel from looking institutional in any way whatsoever. If you pair it with white/grey and other monotone solids, you'd be more likely to get 'institutionalized'. :P

They really don't hold crumbs like a toaster. The surface of the stainless steel range isn't stainless steel - most of the ones I've seen and the one I have. It's a shiny black smooth surface. And the tricky to cleaning it *really* easily? A baking soda paste! Picks up all the grease and food, doesn't scratch, doesn't leave soap behind, and is fast!

jkmunchkin Rising Star
When I get back, I'll post a picture of one of the appliances in my kitchen. They certainly can look cold, but if they are in a warm and inviting kitchen, they certainly don't have to.

Yeah that is a good point. I can see how some would say the steel has a cold look to it, but my kitchen walls are painted in a very deep, rich red color, with antiqued white cabinets and a yellow based granite countertop with flecks of shades of browns, black, even a bit of red (madura gold is the name of the granite color). It has a very rich, but warm tone to it and the stainless steel ties it all together.

My kitchen is my favorite room in the house. I loved designing it, and everyone says it looks like a showroom kitchen.

hannahsue01 Enthusiast

I love the stainless steel look and wish all of our stuff could be. It does take some maintenence to keep them spot free. The ones we have mostly show water marks and finger prints. There are special cleaners and wipes for them though. If the marks bother you and you don't like to clean it may not be ideal for you but if you clean your kitchen like I do it wouldn't be much of a problem. If kept clean they look great in a kitchen.

Archived

This topic is now archived and is closed to further replies.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - trents replied to catnapt's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      9

      how much gluten do I need to eat before blood tests?

    2. - Scott Adams replied to SilkieFairy's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      2

      IBS-D vs Celiac

    3. - Scott Adams replied to Amy Barnett's topic in Gluten-Free Foods, Products, Shopping & Medications
      1

      Question

  • Celiac.com Sponsor (A19):
  • Member Statistics

    • Total Members
      133,323
    • Most Online (within 30 mins)
      7,748

    bttyknight83
    Newest Member
    bttyknight83
    Joined
  • Celiac.com Sponsor (A20):
  • Celiac.com Sponsor (A22):
  • Forum Statistics

    • Total Topics
      121.6k
    • Total Posts
      1m
  • Celiac.com Sponsor (A21):
  • Upcoming Events

  • Posts

    • trents
      I might suggest you consider buckwheat groats. https://www.amazon.com/Anthonys-Organic-Hulled-Buckwheat-Groats/dp/B0D15QDVW7/ref=sr_1_4_pp?crid=GOFG11A8ZUMU&dib=eyJ2IjoiMSJ9.bk-hCrXgLpHqKS8QJnfKJLKbKzm2BS9tIFv3P9HjJ5swL1-02C3V819UZ845_kAwnxTUM8Qa69hKl0DfHAucO827k_rh7ZclIOPtAA9KjvEEYtaeUV06FJQyCoi5dwcfXRt8dx3cJ6ctEn2VIPaaFd0nOye2TkASgSRtdtKgvXEEXknFVYURBjXen1Nc7EtAlJyJbU8EhB89ElCGFPRavEQkTFHv9V2Zh1EMAPRno7UajBpLCQ-1JfC5jKUyzfgsf7jN5L6yfZSgjhnwEbg6KKwWrKeghga8W_CAhEEw9N0.eDBrhYWsjgEFud6ZE03iun0-AEaGfNS1q4ILLjZz7Fs&dib_tag=se&keywords=buckwheat%2Bgroats&qid=1769980587&s=grocery&sprefix=buchwheat%2Bgroats%2Cgrocery%2C249&sr=1-4&th=1 Takes about 10 minutes to cook. Incidentally, I don't like quinoa either. Reminds me and smells to me like wet grass seed. When its not washed before cooking it makes me ill because of saponins in the seed coat. Yes, it can be difficult to get much dietary calcium without dairy. But in many cases, it's not the amount of calcium in the diet that is the problem but the poor uptake of it. And too much calcium supplementation can interfere with the absorption of vitamins and minerals in general because it raises gut pH.
    • Scott Adams
      What you’re describing really does not read like typical IBS-D. The dramatic, rapid normalization of stool frequency and form after removing wheat, along with improved tolerance of legumes and plant foods, is a classic pattern seen in gluten-driven disease rather than functional IBS. IBS usually worsens with fiber and beans, not improves. The fact that you carry HLA-DQ2.2 means celiac disease is absolutely possible, even if it’s less common than DQ2.5, and many people with DQ2.2 present later and are under-diagnosed. Your hesitation to reintroduce gluten is completely understandable — quality of life matters — and many people in your position choose to remain strictly gluten-free and treat it as medically necessary even without formal biopsy confirmation. If and when you’re ready, a physician can help you weigh options like limited gluten challenge, serology history, or documentation as “probable celiac.” What’s clear is that this wasn’t just random IBS — you identified the trigger, and your body has been very consistent in its response.
    • Scott Adams
      Here are some results from a search: Top Liquid Multivitamin Picks for Celiac Needs MaryRuth's Liquid Morning Multivitamin Essentials+ – Excellent daily choice with a broad vitamin/mineral profile, easy to absorb, gluten-free, vegan, and great overall value. MaryRuth's Liquid Morning Multivitamin – Classic, well-reviewed gluten-free liquid multivitamin with essential nutrients in a readily absorbable form. MaryRuth's Morning Multivitamin w/ Hair Growth – Adds beauty-supporting ingredients (biotin, B vitamins), also gluten-free and easy to take. New Chapter Liquid Multivitamin and New Chapter Liquid Multivitamin Orange Mango – Fermented liquid form with extra nutrients and good tolerability if you prefer a whole-food-based formula. Nature's Plus Source Of Life Gold Liquid – Premium option with a broad spectrum of vitamins and plant-based nutrients. Floradix Epresat Adult Liquid Multivitamin – Highly rated gluten-free German-made liquid, good choice if taste and natural ingredients matter. NOW Foods Liquid Multi Tropical Orange – Budget-friendly liquid multivitamin with solid nutrient coverage.
    • catnapt
      oh that's interesting... it's hard to say for sure but it has *seemed* like oats might be causing me some vague issues in the past few months. It's odd that I never really connect specific symptoms to foods, it's more of an all over feeling of unwellness after  eating them.  If it happens a few times after eating the same foods- I cut back or avoid them. for this reason I avoid dairy and eggs.  So far this has worked well for me.  oh, I have some of Bob's Red Mill Mighty Tasty Hot cereal and I love it! it's hard to find but I will be looking for more.  for the next few weeks I'm going to be concentrating on whole fresh fruits and veggies and beans and nuts and seeds. I'll have to find out if grains are truly necessary in our diet. I buy brown rice pasta but only eat that maybe once a month at most. Never liked quinoa. And all the other exotic sounding grains seem to be time consuming to prepare. Something to look at later. I love beans and to me they provide the heft and calories that make me feel full for a lot longer than a big bowl of broccoli or other veggies. I can't even tolerate the plant milks right now.  I have reached out to the endo for guidance regarding calcium intake - she wants me to consume 1000mgs from food daily and I'm not able to get to more than 600mgs right now.  not supposed to use a supplement until after my next round of testing for hyperparathyroidism.   thanks again- you seem to know quite a bit about celiac.  
    • trents
      Welcome to the celiac.com community, @SilkieFairy! You could also have NCGS (Non Celiac Gluten Sensitivity) as opposed to celiac disease. They share many of the same symptoms, especially the GI ones. There is no test for NCGS. Celiac disease must first be ruled out.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.